Recipes

Flank Steak with Bloody Mary Tomato Salad

Wednesday, October 14, 2015


Source: www.bonappetit.com



Steak Ingredients
2 flank steaks, 1 1/2 lb each
kosher salt
2 tsp light brown sugar, packed
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp freshly ground black pepper
Vegetable oil (for brushing)


Salad Ingredients
1 cup finely chopped red onion
3 tbsp sherry vinegar, divided
2 lbs cherry or grape tomatoes, halved
1 cup chopped celery hearts (inner stalks and leaves from 1 bunch)
1/2 cup chopped brined green olives plus 2 tbsp olive brine
2 tbsp prepared horseradish
1 tbsp Worchestershire sauce
1 tsp hot pepper sauce
1/2 tsp celery seed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper


Steak Directions
Place steaks on a large rimmed baking sheet, season with salt.  Mix sugar and next 3 ingredients in a small bowl; rub all over steaks.  Cover and refrigerate 1-3 hours.

Let steaks stand at room temperature for 1 hour.  Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.  Brush grates with oil. Grill to desired doneness, about 5-7 minutes per side for medium-rare.  Let rest for 10 minutes.

Salad Directions
Mix onion and 1 tablespoon vinegar in a large bowl.  Let macerate 10 minutes, tossing often.  Add tomatoes, celery, and olives.

Whisk remaining 2 tablespoons vinegar, olive brine, horseradish, and next 3 ingredients in a medium bowl.  Slowly whisk in oil.  Add to bowl with tomato mixture; toss to coat.  Season with salt and pepper.

Cut steak crosswise into 1/4" thick slices.  Serve salad with steak. Read More...



Go Back


Tags

cake scallions chimmichurri tomatoe spelt eggs muffins buckwheat fritters cream jam beef arugula tart basil kluski panzanella Rice wine vinegar artichoke Cranberry Beans peach wheat flour flank steak feta shitake slaw snow peas olives knots bulgar wheat kirsch pesto spiced winter squash strata pork bbq fritter yellow onion sherry crepes cauliflower butter casserole cream cheese Farmers' Market mushroom Corn Butternut bruschetta Bread potatoes leeks tuscan thai scapes tortillas shiitake brown sugar bacon dill absinthe hickory Tomatillos ramps Tomatoes prosciutto radishes Swiss Chard Kale carrot tops Spinach remoulade Cider pie white beans beet greens maple parmigiano carrot top barley mustard greens sweet bean zucchini chicken dinner salad curry chorizo kalamata honey wasabi green pepper chipotle chili Side baby bok choy peas chicken pickled goat Cheese biscuits fraiche chilies strawberry shallots bell pepper tomato sauce rouille flank pine nuts baguette peppers Salsa Vegan dilly onions reggiano mushrooms maple syrup gin buttermilk Poblano Chili sesame green beans asparagus fennel seeds sour cheese nectarine creme yogurt fondue tostadas Shitake Mushrooms Squash crisp apples okra couscous walnut oil shrunken heads tomato corn pie pecan onion pork chop gorgonzola sunchokes paste turnip egg mint melon pudding berry garlic fennel bulb swiss blue cheese steak vegetable coriander coconut milk polenta tenderloin stuffing compote caesar fennel verde spring plum tomatoes hazelnuts chocolate pasta frittata egg noodles Beans imam Spread almond milk cornmeal bread pudding autumn sandwiches blueberry chives Greens Jerusalem artichoke radish bulgar cucumber Chevre cranberry plums bosc sausage cantaloupe Eggplant pumpkin poblano Salad lettuce gratin gazpacho cointreau latkes pepper jack pears anchovy celery hearts syrup watercress sweet potato roasted anise Drinks capers Potato beer Recipes strawberries vinaigrette gruyere Soup pancake heavy whipping cream parmesan turnips collins celebration currants vanilla wafers carrots celery root bok choy kohlrabi Dressing walnuts sour cream beet chiles gouda lemon grass Leek pecans dijon vegetarian Apple beets coeur celeriac bloody mary carrot fronds habanero chimichurri sandwich tomato juice plum wrap conserve shelling cilantro jack cheese cockaigne daisy almonds meatballs coeur a la creme bayeldi pineapple oats chili peppers rhubarb Red Onion